Apple Cinnamon Oatmeal

by Katya Simkhovich

You know those little brown packets filled with over-processed oats and pathetically, dry, shriveled up dehydrated apples, and stale cinnamon?  Well, this isn’t it.

Take the flavor of instant oatmeal and multiply it by 100.  Then take the the time it takes to make instant oatmeal and multiply it by 10.  Flavor outweighs time by 90.  Therefore, if you wake up just 10 minutes earlier you can have a delicious, healthy, hearty breakfast that will start off your day better than a pathetic little packet of dry oats and apples could.  And that is the extent of my mathematic abilities.  Here I come SATs.  Especially if I have this brain-fueling oatmeal before, those SATs are going down.

Apple Cinnamon Oatmeal

Ingredients (serves 1)

  • 1/2 cup dry, rolled oats
  • 1 cup milk (any kind you have)
  • tiny pinch of salt
  • two pinches of cinnamon, nutmeg, cloves, and ginger
  • 1 apple cored and diced into small cubes
  • 1 Tablespoon ground flaxseed
  • 1 tablespoon chopped pecans
  • 1 Tablespoon brown sugar (divided in half)


  1. Put oatmeal, milk, and pinch of salt into a small saucepan over medium high heat.
  2. Once it boils turn it down to medium and simmer.
  3. While oatmeal simmers, heat canola oil (or butter) in a small skillet over medium high heat and toast pecans in toaster oven at low temp (200-250) until lightly browned.
  4. Toss the cubed apples with a pinch of the spices and 1 1/2 teaspoons of brown sugar.  Sauté apples until caramelized (about 5 minutes).
  5. When almost all the milk is absorbed add a pinch of each spices, ground flaxseed, toasted pecans,brown sugar, and apples.  Mix until combined, spoon into a bowl, and enjoy your well-earned breakfast!